Irish Tea Brack Bread

Irish Tea Brack Bread

Traditional Irish Tea Brack is an Irish breakfast bread chock full of dried fruits like raisins, currants, prunes, and dates.

You might hear some call it Irish Freckle bread because the dried fruits resemble freckles throughout the bread.

Irish Tea Brack Bread

With this being an Irish bread, I was hoping to get it posted before St. Patrick’s Day, but I had a little baking disaster with the first batch (I explain below) and it is still March.

The center of my first batch didn’t bake and I had to scrape it away from the edges (which did bake all the way through) and put it back into the oven. Even though it was a total baking disaster, I was able to salvage and enjoy it.

So for my second batch, I decided to place the mixture into two cake pans, rather than the one, so the middle would bake all the way through.

Not only did it bake all the way through, but I had two Irish Tea Brack breads! {Happy dance}.

Since I didn’t have any currants on hand when I made this bread, I added dried cherries. I also added candied orange peels, dried cranberries, and chopped almonds. Because how can you have all those wonderful fruits in a bread without any nuts?

Wow, I’m starting to sound like my dad! He loved nuts of all kinds and in everything baked. It drove my mom crazy!

But really, the almonds do add a nice crunch with all the dried fruits. And the candied orange peels add a subtle hint of sunny citrus to this bread.

Not only is this Irish Tea Brack bread great for St. Patrick’s Day, but it makes for a healthier bread for breakfast or snacks. 

Irish Tea Brack Bread

Although I’m sure butter would take it to a whole new level, you don’t even need it on this bread. It’s just that good!

This Irish Tea Brack bread is one of my favorite snacks!

An Irish favorite, made with dried fruits and almonds. Irish Tea Brack bread is a whole wheat bread that’s naturally sweet and moist, with a little crunch from the almonds, making it the perfect choice for breakfast or snacking.


  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/2 cup Paradise Fruits candied orange peels
  • 1 cup pitted prunes
  • 9 Medjool dates, pitted
  • 1 cup whole raw almonds
  • 1 and 2/3 cups brewed hot Irish Breakfast tea
  • 1 cup brown sugar, packed
  • 2 cups White Whole Wheat flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 large egg


  1. Add dried fruit and almonds into a food processor and pulse on High until fruit & almond mixture is chopped into small chunks.
  2. Pour chopped fruit and almonds into a medium bowl. Pour hot tea over chopped fruit and almonds and let soak until tea is cooled, about 1 hour.
  3. Preheat oven to 325F degrees.
  4. Lightly grease two 8″ x 2″ cake pans and dust with flour. Set aside.
  5. In a large mixing bowl, combine brown sugar, flour, baking powder, and salt. Stir together with a fork.
  6. Add in fruit and almond mixture, including all remaining liquid they were soaking in. Mix together until combined.
  7. Mix in egg, mixing until all ingredients are blended well.
  8. Evenly pour mixture into your 2 prepared pans, spreading evenly in the pans and smoothing the tops with a spatula or your hands.
  9. Place into preheated oven and bake for 60 to 70 minutes, or until toothpick inserted into the center comes out clean.
  10. Remove from oven. Gently run a butter knife along the outside edges of pans. One at a time, turn pan over onto a wire rack to cool completely. A little hint is to turn out onto a plate, then turn onto the wire rack so the tops don’t get the indentations from the cooling rack.
  11. Store in an airtight container or covered with plastic wrap. Can be left covered at room temperature for 1 to 2 days. Refrigerate for any remaining time.
  12. Makes two 8″ round loaves.


  • You can also substitute 2 Tablespoons Irish whiskey for 2 Tablespoons of tea.

Thank you to Paradise Fruit Company for supplying the candied orange peels for this recipe.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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